The combination of chocolate and fruit is classic, and these chocolate covered oranges are a wonderful winter treat. They're so good, it's surprising how easy they are to make at home.
Oranges are truly nature's dessert. Just like strawberries or blueberries, they don't need a coating of chocolate, but it does make them even better. The juicy tartness of the oranges is beautifully complemented by dark, rich chocolate. It's a delightful treat, and you can make it as often as you like - it's easy to make and ready in just over 30 minutes.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Mandarin orange: I recommend using it in this recipe because you can peel and section it much more easily than a common orange.
- Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt Excellence 78% cacao (as shown in the photo above) or 85% cacao chocolate chips, but you can use what you like.
- Avocado oil: Makes the chocolate coating shinier and less prone to breaking when you bite into it.
- Sweetener: This is optional. I use it because the chocolate I use is super dark. But if you use, say, chocolate with 70% cacao, you might be able to skip the sweetener.
Variations
- It's possible to use a small regular orange instead of a mandarin orange, as shown in the photo below.
- You can substitute melted coconut oil or melted unsalted butter for avocado oil.
- After dipping the orange segments, you can sprinkle them with toppings such as finely chopped nuts or shredded coconut.
- If you like white chocolate, you can use it in this recipe. The nutrition info will change.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Peel the orange and divide it into segments. Melt the chocolate in the microwave in 2-3 sessions, stirring after each session. Stir in the oil and sweetener.
Dip half of each orange segment into the chocolate mixture. Place the dipped orange segments on a wax paper-lined plate and briefly refrigerate them to set the chocolate.
Enjoy! They are so good.
Recipe Tips
- Melting chocolate in the microwave is quick and easy. You can also use a saucepan, but using the microwave is easier. Just make sure you do it in 2-3 sessions and stir after each session to avoid burning the chocolate. Chocolate burns easily.
- Raw orange peel is bitter. It can be used in recipes where it's cooked and sweetened. In this recipe, it should be removed.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge about an hour before serving. Chocolate and fruit are better at room temperature. I don't recommend freezing the leftovers.
Recipe Card
Chocolate Covered Oranges Recipe
Video
Ingredients
- 1 large mandarin orange
- 1 ounce dark chocolate - see notes below
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite - optional; equals 1 tablespoon of sugar
Instructions
- Peel the orange and divide it into segments. Line a large plate with wax paper.
- Place the chocolate in a small microwave-safe bowl and melt it in the microwave in two or three 30-second sessions, stirring after each session. Stir the oil and sweetener into the melted chocolate.
- Dip half of each orange section into the melted chocolate. Swirl to allow any excess chocolate to drip back into the bowl.
- Place the dipped orange segments on the prepared plate. Refrigerate them until set, for about 20 minutes, then serve.
Notes
- I typically use Lindt 78% broken into pieces or 85% chocolate chips.
- I add stevia because I use very dark chocolate. Depending on the chocolate you use, you may or may not need to add a sweetener.
- Melting chocolate in the microwave is quick and easy. You can also use a saucepan, but using the microwave is easier. Just make sure you do it in 2-3 sessions and stir after each session to avoid burning the chocolate.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge about an hour before serving. Chocolate and fruit are always best at room temperature. I don't recommend freezing the leftovers.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Barbara says
I found the mandarins!
Vered DeLeeuw says
Wonderful!
Barbara says
hi! thank you for helping me!
I am making 14 portions as take home gifts and I'm at the store and they don't have mandarin oranges. just juice orange and others, and clementine and murcott tangerines. any advice?
barbara says
I want to know what kind of package I can put them in to give a bunch to each guest. Will they melt at room temperature? Can I put them in gauze drawstring bags?
Vered DeLeeuw says
Hi Barbara,
These could get a little messy if stored in gauze drawstring bags. It's best to put them in a sturdier container if possible.
Coley Wilkins says
Hi my brother and I are wanting to make this we are both visually impaired and love to cook and bake together we were just wondering why you only dip half the orange segment into the chocolate and not the whole segment
Vered DeLeeuw says
Hi Coley,
I like the way it looks when half-dipped, but please feel free to dip the entire segment.
Might need more melted chocolate if you do.